“My mom made this recipe for Christmas 2002. She had nothing written down but I loved it so much I asked her how she did it and she wrote it down for me. All the measurements are approximate so if you find something that works better, let me know!”

I have been making this way for a couple of years since eating some like this at whole foods. I use real cheese tho depending on what I have on hand. I hand mixed several kinds together etc.I have also used chopped red bell pepper or sun dried tomatos when I have been out of pimentos. This recipe is awesome and gives you room to add your own twist.

Reviewer:

this is a great recipe but I grew up with the Kraft kind of pimento spread so I use 1/4 of a brick of Velveeta instead of the shredded American and I just cube it add everything to a pot and heat it up then it becomes smooth and yummy...its terrific hot or cold!

Reviewer:

This has become my "signature" for all parties and no one can get enough of it. I make double batches for small parties and there are never leftovers! It couldnt be easier, the kids can help with the mixing and measuring, and you just cant mess it up. Genius!!! I serve it alongside crackers, celery, and most recently on cucumber slices with additional paprika and a sliver of jalapeno... Yum!